Smoky Tempeh and Hummus Sandwiches

Vegan sandwiches don't get any better than this. Hearty tempeh, which has been given a salty and smoky marinade, meets creamy hummus. Garnish with something green and crisp--like pea shoots, shredded romaine, or a sprinkle of green pepper,

Ingredients

Smoky Tempeh and Hummus Sandwiches

8 ounces tempeh
2 tablespoons low-sodium tamari
1 tablespoon apple cider vinegar
1 tablespoon maple syrup or agave
1 teaspoon olive oil
1 teaspoon smoked paprika
8 slices of crusty, whole grain bread
1 cup pea shoots
1/4 cup hummus, or as much as you like

Hummus with Smoked Paprika

1 1/2 to 2 cups cooked chickpeas
1/4 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon sea salt
1 clove garlic, minced
Water, as needed
1 tablespoon olive oil
1/2 teaspoon smoked paprika

Directions

• To prepare the tempeh, whisk together the tamari, vinegar, syrup, olive oil, and paprika. Slice the tempeh into thin strips (1/4 inch) and marinate the slices in the mixture for several hours, or even overnight. Preheat an oven to 350° F and roast the strips on a lined baking sheet for 25 to 30 minutes, flipping once through, or heat a few teaspoons of olive oil in a large skillet and pan fry the strips for a few minutes, until each side is golden. Set the tempeh aside. To make the hummus, add the chickpeas, tahini, lemon, salt, and garlic to the bowl of a food processor and pulse to combine. Run the motor and drizzle in some water in a thin stream, stopping often to scrape the bowl down as you work. Stop drizzling when the hummus is taking on a thick, creamy texture; be careful how much you use along the way, or the hummus will be too thin (I start with no more than 1/4 cup water). Once the texture is to your liking, drizzle in the olive oil and add the smoked paprika.
• For full instructions please see : food52.com

Share this post